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Potato And Anchovy Tortilla

  • 6-8
Potato And Anchovy Tortilla

These thick egg and potato style omelette are truly a part of the Spanish eating repertoire in tapas bars. They are wholesome and filling, but most of all super tasty. You will need a good quality olive oil and excellent South Island potatoes to get the best flavour for this. And don't panic at the quantity of olive oil - it makes it all the more enjoyable.


  • 4 very large potatoes, peeled
  • 1 very large onion, peeled
  • 1½ cups olive oil
  • 8 eggs
  • 2 cloves garlic, peeled and crushed
  • 2x 50 tins anchovies, well drained
  • lots of ground black pepper
  • ½ cup grated Parmesan, Cheddar or Manchego cheese


  1. Cut the potatoes and onion into 3mm thick slices.
  2. Heat the olive oil in a large, heavy-based frying pan and cook the potato and onion slices in two batches for about 7-10 minutes. They should not brown, but rather cook in the olive oil. Add the garlic at the end and cook 1 minute only. Transfer vegetables to a colander and allow them to drain well.
  3. Beat the eggs, anchovies and pepper together in a food processor until well mixed. Lightly grease a 23 cm cake tin and pour in about 1/3rd of the egg mixture and arrange half of the potato and onion slices in the egg mixture. Repeat with the remaining egg and potato finishing with the egg. Press all down together firmly so that the potatoes and onions are well submerged in the egg. Sprinkle the cheese on top.
  4. Bake at 180°C for 40-45 minutes or until golden brown and the egg mixture has firmly set. Cut into wedges and serve with a few olives, almonds and salad greens.

Cooks Tips

- Manchego is a firm, full-fat sheep's milk cheese that is pressed in a mould, leaving a characteristic pattern on the yellow rind. As the cheese ages, the flavour strengthens.

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Malcolm Knott | 15 April 2015

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